2016 Spring Allocation - The Color Collection
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$75.00
$75.00
Unavailable
per item
For this allocation, Wendy teamed up with local artist Leah Rosenberg to create a collection of ten unique flavors inspired by color. We created flavors that remind us of the best paint swatch names like "White Cake White", "Red Red Wine" and "Creamsicle Orange Whip". We also sought to answer the age old question "What does the color blue taste like?" Answer: Blue Violets!
To bring the color-taste pairings into sharper focus, this is an "all dark chocolate" selection. So close your eyes, open your mind and get ready to taste colors like you never have before.
Each 25 piece allocation box is hand-wrapped with decorative paper designed by our guest artist and includes a hand-colored flavor key.
To bring the color-taste pairings into sharper focus, this is an "all dark chocolate" selection. So close your eyes, open your mind and get ready to taste colors like you never have before.
Each 25 piece allocation box is hand-wrapped with decorative paper designed by our guest artist and includes a hand-colored flavor key.
Spring 2016 – The Color Collection
“Jardin Japonais Pink” – A nod to Pierre Hermé’s innovative cherry blossom flavor created from Morello cherry, lime zest and tonka beans.
“Red Red Wine”– Schug Pinot Noir reduction, raspberry pâte de fruit and hint of cinnamon with Valrhona 64% Taïnori dark chocolate ganache.
“Creamsicle Orange Whip” – Naval orange and quince compote swirl in a vanilla bean and Valrhona Opalyse whip.
“Lemon Twist Yellow” – Lemon verbena ganache and almond marzipan flavored with Napa Valley grown bergamot and Meyer lemon.
“Matcha Mint Green”– Matcha green tea powder, fresh mint oil and extra bitter 85% chocolate flake – a modern take on our mint chip bonbon.
“Candied Blue Violet - Valrhona 64% Manjari chocolate ganache paired with candied violet cream.
“PB & Purple” – Blackberry jam with creamy peanut butter and Valrhona Jivara milk chocolate filling.
“Coffee Nut Brown” – Piedmont hazelnut milk ganache and a layer of dark roast espresso gianduja.
“White Cake White” – Classic white cake-infused ganache topped with “7 minute” marshmallow and snowflake coconut.
“Smoke + Ash Black” – Smoked grey sea salt caramel and St. George Spirits Qi black tea liqueur ganache with vegetable ash swoosh.
“Jardin Japonais Pink” – A nod to Pierre Hermé’s innovative cherry blossom flavor created from Morello cherry, lime zest and tonka beans.
“Red Red Wine”– Schug Pinot Noir reduction, raspberry pâte de fruit and hint of cinnamon with Valrhona 64% Taïnori dark chocolate ganache.
“Creamsicle Orange Whip” – Naval orange and quince compote swirl in a vanilla bean and Valrhona Opalyse whip.
“Lemon Twist Yellow” – Lemon verbena ganache and almond marzipan flavored with Napa Valley grown bergamot and Meyer lemon.
“Matcha Mint Green”– Matcha green tea powder, fresh mint oil and extra bitter 85% chocolate flake – a modern take on our mint chip bonbon.
“Candied Blue Violet - Valrhona 64% Manjari chocolate ganache paired with candied violet cream.
“PB & Purple” – Blackberry jam with creamy peanut butter and Valrhona Jivara milk chocolate filling.
“Coffee Nut Brown” – Piedmont hazelnut milk ganache and a layer of dark roast espresso gianduja.
“White Cake White” – Classic white cake-infused ganache topped with “7 minute” marshmallow and snowflake coconut.
“Smoke + Ash Black” – Smoked grey sea salt caramel and St. George Spirits Qi black tea liqueur ganache with vegetable ash swoosh.